Chunky Vegetable and Lentil Soup

August 23, 2018
Chunky Vegetable and Lentil Soup

It feels like it’s been a long, cold winter here in Australia, and living in Melbourne we are really feeling it! I’ve been making soups at least a few times a week and came up with this delicious Chunky Vegetable and Lentil Soup that’s sure to warm your bones!

Chunky Vegetable and Lentil Soup

Chunky Vegetable and Lentil Soup

There’s nothing quite like a winter warming soup – it really soothes you and is so comforting! I love flavouring mine with spices and lots of veggies! If it’s a soup like this I sometimes like to top it with a coconut yogurt and some toasted nuts and seeds too.

Chunky Vegetable and Lentil Soup

I love lentils in this soup, but if you don’t have them on hand, you could try another bean, like red kidney beans, chickpeas, cannellini beans etc.

Chunky Vegetable and Lentil Soup

If you love soups, be sure to try out our Warming Potato and Leek Soup, our Chickpea Tomato Soup, our Vegan Beef and Bean Noodle Soup, our Beetroot Soup, and our Potato Soup with Sautéed Mushrooms, Kale and Garlic. So many warming soups to try when it’s cold outside! We even have a Raw Tom Kha Soup!

Chunky Vegetable and Lentil Soup

Chunky Vegetable and Lentil Soup

If you make this soup please tag us on Instagram and Facebook. Please share this recipe with your soup loving friends – and if you live in Australia, stay warm in these last weeks of winter!

Chunky Vegetable and Lentil Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Servings: 4 servings
Ingredients
  • 1/2 onion diced
  • 2 cloves of garlic minced (optional)
  • 1 medium potato cubed
  • 2 medium carrots diced
  • 1/4 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/4 tsp chilli powder
  • 1 tsp garam masala
  • 1/4 of a cauliflower (450g) chopped into florets
  • 1 tsp vege stock
  • 4 cups water
  • 1 can tinned tomatoes
  • 1 tin brown lentils drained
  • 1/2 large zuhinni diced
  • A handful of kale washed and chopped
  • 1 Tbsp tomato paste
Instructions
  1. Cook the onion and garlic for a few minutes till translucent. Then add potato and carrots and spices and stir for 5 minutes. Add the cauliflower and stir then add 2 cups water, veggie stock, tinned tomatoes and boil for about 10 minutes. Then add zuchinni, lentils and the remaining 2 cups of water and boil for another 20 mins or until potatoes are soft. Add tomato paste and stir through. Right at the end add chopped kale and cook for a few minutes.

  2. Serve with coconut yogurt if desired.

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  • Stephen Pimblett August 24, 2018 at 7:17 am

    This soup is calling to me on SO many levels Katie. Awesome soup, awesome post, awesome vegan blogger <3

    • Katie December 14, 2018 at 5:57 pm

      Thank you so much Fran! Love a good nourishing soup!! 😍